Recipe

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• 3 cups cooked chicken breasts
• 1 (16 oz) bag mixed vegetables
• 1 (10 3/4 oz) can cream of chicken soup
• 2/3 cup chicken broth
• 2/3 cup 2% low-fat milk
• 3/4 cup self rising flour
• 3/4 tsp baking powder
• 6 tbsp margarine
• 3/4 cup 2% low-fat milk

• 1 Place cooked chopped chicken in bottom of lightly greased 2 quart baking dish.
• 2 place frozen vegetables over chicken.
• 3 Prepare soup using 2/3 cup chicken broth and 2/3 cup milk
• 4 Pour over vegetables.
• 5 Melt butter, mix in flour and baking powder. Add 3/4 cup milk and mix well.
• 6 Pour over top of vegetables - will appear thin but will thicken as it cooks.
• 7 Bake at 350 for 40-45 minutes.